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Both ginger and lemon have properties that promote fat and waste elimination. Thus, ginger and lemon together are a potent natural slimming formula that can help complement your weight loss diet. You've probably never imagined that you could prepared both of these ingredients together, but we'll show you how in this article. You take care of business steeping brew Lemon, Ginger & Cardamom Cake adopting 18 instructions also 6 steps. Here you are do justice.
receipt of Lemon, Ginger & Cardamom Cake
- You need of For the Lemon Cake.
- Prepare 225 g of unsalted butter.
- Prepare 225 g of Golden Caster Sugar.
- Prepare 4 of free range eggs.
- Prepare 225 g of self-raising white flour.
- You need 1 tsp of baking powder.
- Prepare 1 of Lemon (Juice and zest).
- You need 3-4 of chunks of stem ginger in syrup (removed from the syrup) chopped.
- It's of For the cream cheese icing.
- Prepare 500 g of Icing Sugar.
- Prepare 180 g of tub of cream cheese.
- You need 75 g of unsalted butter.
- Prepare 7 of cardamom pods, taken out the shells and crushed in pestle & morter.
- You need 2 Tbsp of Ground Ginger.
- You need 1 tsp of lemon juice.
- It's of To decorate.
- It's Handful of Blueberries.
- You need 1 tsp of lemon zest.
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Lemon, Ginger & Cardamom Cake modus operandi
- Preheat the oven to 170C fan. Butter and line with parchment two 20cm/8inch sandwich tins..
- For the cake: Beat together the butter and sugar in a mixing bowl, ideally with an electric mixer, and light and fluffy and paler in colour. This will take around 10-15 minutes..
- Gradually beat in one egg at a time, beating in each egg for around 1 minute. If the mixture starts to curdle near the end, add a little of the flour. Very gently fold in the flour, baking powder, lemon zest, lemon juice and chopped stem ginger until he cake mixture is smooth..
- Divide the mixture evenly between the prepared sandwich tins, smooth the surface, give a little bash to get rid of any air bubbles and bake for around 20 minutes until golden or a skewer inserted comes out clean. Leave in the tins for 20 minutes and turn out onto a wire rack to cool completely..
- For the icing, beat together the butter and cream cheese together until fully mixed. Add the icing sugar and beat well until smooth. Add the cardamom, ground ginger and lemon juice and mix well. Taste in case you want to add more lemon juice. If the mixture seems a little runny, add some more icing sugar..
- Place a few dollops of the icing onto one sponge, top with the second sponge layer and then cover the top and sides with the remaining icing using a palette knife for a smooth finish. Top with blueberries and lemon zest if using..
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